CRISPY PORK BELLY

A classic preparation found across European kitchens, prized for its rich meat and crisp skin.

Serves: 4

Ingredients:

800g Pork belly
500g Ratte potatoes
1 Fennel
50g Olive oil
15g Garlic (4 cloves)
125ml White wine
-
120g Creme fraiche
40g Dijon mustard
8g Dill, chopped
Salt + pepper

1. Cut your vegetables and place the fennel on the base of the Ninja crispi, place the potatoes on top, season and add the garlic, white wine and olive oil. Place a seasoned pork belly on the top.
2. Cook on roast at 140°C for 2h. After 2 hours, turn the Ninja to Max crisp, cook for 10 minutes at full heat until the crackling has puffed! Carve the pork and serve!